Sweet Potato Vegan Biscuits

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These moist, lightly sweet vegan biscuits are a Southern favorite and are great when served for dinner and breakfast!

Autumn meals and festive family gatherings call for a warm and delicious dinner-roll to soak up all the scrumptious gravies and sauces that appear on our plates.

So, we turned a famous Southern favorite into a satisfying heart-healthy addition to your family meal by substituting GO VEGGIE vegan cream cheese and coconut oil for heavy buttermilk and butter.  GO VEGGIE ’s vegan cream cheese is non-GMO and is made with 25% less saturated fat than ordinary cream cheese.  They give these biscuits such a rich, creamy taste, your guests won’t miss the butter!

We like to serve our sweet potato vegan biscuits hot-from-the-oven, piled high inside a beautiful breadbasket (or two!) You may want to serve the biscuits with a variety of delicious condiments including a jar of creamy raw honey (for the purists), our Red Pepper and Harissa Hummus, Spinach-Nut Spread, and our incredibly decadent Beluga Lentil-Pomegranate Babaghanoush.  They are a great replacement for butter spreads and so much more bright and flavorful!

You can make these healthy biscuits using freshly roasted, baked, or boiled sweet potatoes; or take a shortcut and use canned sweet potatoes – they taste just as good.  Make sure to flpour your working surface very well, so the biscuits don’t stick!

Be sure to make a large batch and save them for leftovers.  Let’s face it, turkey just can’t hold a candle to our freshly- warmed sweet potato vegan  biscuit served with an ample helping of our Mushroom Gravy and a fresh salad.

Pass me the breadbasket, please!

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Sweet Potato Vegan Biscuits

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• Author: Vicky & Ruth
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 9 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American / Thanksgiving

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Description

These moist, lightly sweet vegan biscuits are a Southern favorite and are great when served for dinner and breakfast!

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Ingredients

1 cup canned sweet potato puree

1– 5.3oz plain, unsweetened non-dairy yogurt

2 tbsp maple syrup

2 1/2 cups self-rising flour ( see note 1)

1 tsp baking powder

1 tsp salt

1 tsp dry thyme

1/8–1/4 ground black pepper

1/3 cup coconut oil, chilled

1/3 cup GO VEGGIE Vegan Classic Plain Cream Cheese

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Instructions

Preheat the oven to 425F. Line a large baking sheet with parchment paper

In a medium bowl, whisk together the sweet potato puree, yogurt and maple syrup

In a large bowl, combine the flour, baking powder, salt, thyme and black pepper and mix well. Add the coconut oil and cream cheese

Using your hands or a pastry cuter, work the oil and cream cheese into the flour, until it resembles coarse cornmeal. Add the sweet potato mixture and keep working it until it comes together to form a very soft and sticky dough. Turn it onto a very well floured surface, and pat it into a 1-inch thick round (flour your hands if the dough is still too sticky)

Using a 3-inch biscuit or cookie cutter, cut out as many rounds as you can. Gather the remaining dough, pat it again, and cut out more rounds (you’ll end up with about 9)

Arrange the biscuits on the lined baking sheet and bake for 20 minutes

Notes

1. 1 cup self-rising flour = 1 cup flour + 1 1/2 tsp baking powder +1/4 tsp salt.                                                    2 1/2 cups self-rising flour = 2 1/2 cups flour + 3 1/2 tsp baking powder + 1 tsp salt

Nutrition

• Serving Size: 1 biscuit
• Calories: 265
• Sugar: 4.3
• Sodium: 327.5
• Fat: 10.2
• Saturated Fat: 7.5
• Unsaturated Fat: 0.8
• Trans Fat: 0
• Carbohydrates: 37.7
• Fiber: 1.7
• Protein: 4.5
• Cholesterol: 0